Banquet Cook

Job Description

Job Description

Job Description

SUMMARY: Organizes and preps assigned kitchen station for service then produces and cooks all items assigned to the station for service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Ensures that the quality and presentation of food products meet company standards.
• Utilizes Recipe Book.
• Works at least one station, maintaining the highest quality in finished product.
• Ensures that set ticket times are met and communicates to management if not met.
• Ensures that no food leaves the kitchen without a ticket, including manager’s meals.
• Reviews station worked’ and prepares a prep list daily.
• Ensures that station assigned to is properly set up for service.
• Checks stations assigned to and tastes everything before service.
• Stays focused and is conscious about food presentation and consistency.
• Practices proper food handling procedures.
• Practices proper knife handling skills.
• Uses and applies proper kitchen Public Health and food safety procedures at all times.
• Properly wraps, labels, dates and stores all food items in their proper location.
• Sets up, operates and cleans all kitchen machinery/equipment and stores it in its proper place.
• Maintains complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
• Efficiently works with materials and/or resources being aware of and minimizing costs and expenses.
• Keeps work station clean at all times during service time utilizing sanitation buckets.
• Disinfects and sanitizes cutting boards and worktables.
• Participates in Walk-in/Reach-in organization and sanitation.
• Ensures kitchen and Health Department sanitation requirements are maintained at all times.
• Performs all duties in adherence to all company standards and policy.
• Must have the ability to work a flexible schedule and late hours when necessary.
• Must have the ability to report to work on time and on a regular basis.
• Other duties as assigned.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

High School Diploma or general education degree (GED).

3 years previous banquet cook experience preferred.

ServeSafe Certification.

LANGUAGE SKILLS:

Ability to read, write, and speak fluently, in the primary language of the property location.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in units of measure, using whole numbers.

REASONING ABILITY:

Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moments notice.

OTHER SKILLS and ABILITIES required:

• Excellent organizational skills.
• Ability to maintain clean personal hygiene.
• Ability to act in a professional manner.
• Ability to work in a team and independently.
• Ability to follow instructions.
• Ability to multi-task and meet multiple deadlines.
• Ability to successfully work in a fast-paced environment.
• Ability to maintain composure in a potentially stressful environment.
• Ability to attend all required company meetings.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is frequently required to stand (a minimum of 8 hours); walk; and use hands to finger, handle, or feel, grasp, and hold objects, tools, or controls. The employee is frequently required to reach with hands and arms; balance; stoop; crouch; bend; talk; hear; and smell. The employee may be required to frequently climb (stairs). The employee is occasionally required to kneel.

The employee must occasionally lift, carry, pull and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Qualified individuals with disabilities may be provided reasonable accommodation to enable them to perform the essential functions of a position, so long as such accommodation does not result in undue hardship to the organization.

The noise level in the work environment is usually loud and potentially stressful. Works in variable temperature conditions, i.e. extreme heat or cold. Works around fumes and/or odor hazards, and chemicals. Works on slippery floors.